Quesadilla Supremo

In most regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a "tortilla", warmed to soften it enough to be folded in half and filled. They are typically filled with oaxaca cheese (or queso oaxaca). Oaxaca cheese is a stringy cheese that comes from Mexico. The quesadilla is then cooked on a comal until the cheese has completely melted. They are usually cooked without the addition of any oil at all. Often the quesadillas are served with green or red salsa, chopped onion, guacamole, and sour cream. While Oaxacan or string cheese is the most common filling, other ingredients are also used in addition to cheese in traditional Mexican quesadillas.


Santiagos fills theirs with roasted poblano chiles, diced tomato, green onion and your choice of shredded chicken, beef or pork. Served with three tasty dips: chipotle ranch, ancho chile and our house-made guacamole.

The coffee we serve at both The Bisbee Grille and Santiagos is roasted at our own roaster every day and brewed on site for your dining pleasure. We do not know of any restaurant that does this. If you would like to order your coffee beans whole or ground, you can shop at our website http://www.bisbeecoffee.com/ or call Roasting Room & Business Office:
Toll-Free Phone: 800-215-2611 / Local Phone: 520-432-7931
All coffee is roasted the day it will be shipped out,
which is usually within one business day of the time it was ordered.
(PLEASE NOTE: Roasting room is closed Saturday & Sunday)Also, visit our blog at: http://bisbeecoffeestyleguide.blogspot.com/

Lena & Molly's Favorite Veggie Quesadillas

click on image

While cheese is the most common filling, Santiagos offers a veggie version:
Sun-dried tomato and basil tortillas stuffed with asadero cheese; fresh diced tomatos, poblamo chiles, fresh cilantro, black beans, sliced green onions, sauteed spinach, and mushrooms.

Served with a side of our house made guacamole and Mexican Crema. So come in and cool down with this refreshing veggie quesadillas that Lena and Molly can't do without.



The coffee we serve at both The Bisbee Grille and Santiagos is roasted at our own roaster every day and brewed on site for your dining pleasure. We do not know of any restaurant that does this. If you would like to order your coffee beans whole or ground, you can shop at our website http://www.bisbeecoffee.com/ or call Roasting Room & Business Office:
Toll-Free Phone: 800-215-2611 / Local Phone: 520-432-7931
All coffee is roasted the day it will be shipped out,
which is usually within one business day of the time it was ordered.
(PLEASE NOTE: Roasting room is closed Saturday & Sunday)Also, visit our blog at: http://bisbeecoffeestyleguide.blogspot.com/

Santiagos Closed For Summer Break

It's that time again, where we do a number of things at Santiagos to maintain the quality of service we strive to provide our customers. This would include a thorough preventive maintenance of our equipment and any repairs needed. Also a time for consideration of any changes to the menu that might be in order. This is just to name a few of our list of thing to do that will keep us busy from June 21 to July 2, when we will reopen our doors to offer you the very best of Bisbee cuisine. See you then!

Chimichangas

Because southern Arizona was once part of the Mexican state of Sonora, this style is considered the "soul food" of Arizona.
Santiagos offers a choice of tender shredded beef, chicken or red chili sauteed with onion, tomato, and poblano chili wrapped in a flour tortilla deep fried and topped with Oaxacan cheese.

Enchiladas

Many people describe Mexican cuisine as spicy, colorful, which has strong and mixed flavor. Mexican cuisine is rich in vitamins, proteins and minerals. One of the most popular Mexican snacks is enchilada. Enchilada was a popular food of the Aztecs and was known back in 19th century. The ethnic groups of central Mexico who spoke the Nahuatl language were known as Aztec.

Santiagos offer three rolled cheese enchiladas, lettuce, onions, tomatoes and red or green chili sauce topped with Mexican cheese. Served with two Santiago's sides.

Taco Builder (for two)

1520 -Bernal Diaz del Castillo (1496-1584), a Spanish soldier who came with Hernán Cortés to the New World, wrote an intriguing and detailed chronicles called A True History of the Conquest of New Spain. He also chronicled the lavish feasts that were held. From the article by Sophie Avernin called Tackling the taco: A guide to the art of taco eating:

The first “taco bash” in the history of New Spain was documented by none other than Bernal Diaz del Castillo. Hernan Cortes organized this memorable banquet in Coyoacan for his captains, with pigs brought all the way from Cuba. It would, however, be a mistake to think that Cortes invented the taco, since anthropologists have discovered evidence that inhabitants of the lake region of the Valley of Mexico ate tacos filled with small fish, such as acosiles and charales.

But at Santiagos we let you build your own tacos at the table with your choice of shredded beef or chicken on a hot iron skillet. Builders include: Cilantro, limes, radish, cotija cheese, Maria's pico de gallo, tomatillo salsa, guacamole and your choice of warm flour or corn tortillas.

Chili Rellenos

Because the chile relleno is traditionally made with a poblano chile, and poblano is a term used to refer to people and things from the city and state of Puebla, the chile relleno is widely considered to have originated in Puebla. In fact, nuns from Puebla are credited with having invented a variety of the chile relleno called the chile en nogada, perhaps modern Mexico's most patriotic dish.

Santiagos prepares their chili rellenos with two hand-battered Anaheim chilies stuffed with Mexican cheeses, and topped with ancho and chili verde sauce. Served with two Santiago's sides. Come and enjoy the authentic history of fine Mexican cuisine at Santiagos.

Santiago Sides Part 2

Continuing on our topic that does not get enough attention, that being our choice of sides, brings us to black beans. The history of black beans is ancient. They were first domesticated over 7,000 years ago in the region of South America now known as Peru. Since the beans grew readily in warm weather and preserved well, they quickly became an integral part of the South American diet.

The flavor of black beans is hearty and rich, and sometimes compared to mushrooms. When combined with whole grains such as Santiagos other side, Spanish rice, black beans make a complete protein; more importantly, these two sides complement each others flavors as well. So the next time you come to Santiagos, order the side of black beans to enhance your dining experience.

Carne Asada

The dish is commonly prepared in the northern parts of Mexico (in the states of Sonora, Baja California, Baja California Sur, Coahuila, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Southern California). It can be found as the main ingredient in tacos and burritos, or is simply served as a stand-alone. It is sold at Mexican meat markets called "carnicerias" in the American Southwest; especially those states with Mexican/Mexican-American enclaves.

Santiagos uses top grade A select 8 oz. of grilled rib-eye, served within Maria's pico de gallo, guacamole, flour tortillas and two Santiago's sides.